Title: Schneiderflecklesuppe
Categories: Soups/stews, Pasta, German
Yield: 4 Servings
1 Egg
1 tb Water
Salt
200 g Flour (1 3/4 cups)
Meat broth
Ground nutmeg
Chives
On a pastry board, combine the flour, egg, water and salt into a pasta
dough, then roll it out paper thin. Hang the dough over the back of a
chair or something similar for drying. After the dough has been
drying for 1 1/2 to 2 hours, cut it into 2/3-inch squares. As you
spread out the dough on the board, you will have to keep dusting it
with flour. Bring some lightly salted water to a boil and cook the
'Fleckle' for about 10 to 15 minutes. Drain, briefly rinse in cold
water, and then add to the hot meat broth. Adjust soup's seasoning,
and top with chopped chives.
Variation: RIEBELESUPPE
Prepare a dough as for the 'Schneiderflecklesuppe', but make it a bit
firmer so you will be able to grate it onto the board. Cook 'Riebele'
for a few minutes in salted water, then strain and add to hot meat
broth.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted